Fried Cornbread

My generational fried cornbread recipe is made with simple ingredients: cornmeal, self-rising flour, salt, an egg to bind it all, a few other staples, and, of course, buttermilk! Like Southern hoe cakes, I shallow pan-fry to get a crispy, crusty outside and tender inside. Serve a pile with a pot of pinto beans and get your whole life.

Fried Cornbread Ingredient Notes

• Fine Cornmeal: It isn’t as gritty and has a better mouthfeel.
• Self-Rising Flour: None around? Add 3/4 tsp of baking powder and a pinch of salt to a 1/2 cup of all-purpose flour to make your own.
• Baking Powder: Check the expiration date so these rise well.
• Kosher Salt: If you only have table salt, you want to reduce the salt in this recipe to about 1 teaspoon. If you’re planning to eat the fried cornbread plain, you could even bump it to 1¼ teaspoons table salt if you’re a salt-forward type. But I’d start with 1 teaspoon and taste after your first batch. You can always sprinkle a little flaky salt on top if it needs a boost.
• Buttermilk: Make your own DIY version by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for about 5 minutes until it thickens slightly before using.
• Vegetable Oil: You can use any neutral oil you like here. It should have a high smoke point since we are pan frying.

How To Make Fried Cornbread

Make the Batter

Step 1: Add the cornmeal, self-rising flour, baking powder, salt, and sugar to a large bowl.

Step 2: Mix the ingredients evenly with a fork, creating a dry mixture.

Step 3: Add the buttermilk and egg to a measuring cup.

Step 4: Whisk together the ingredients, combining them to create a wet mixture.

Step 5: Pour the wet mixture into the bowl of the dry ingredients.

Step 6: Mix until there are no more visible dry ingredients. This will look like a dough more than a batter.

Fry the Cornbread

Step 7: Add vegetable oil to a skillet and heat over medium heat. Portion a heaping tablespoon of dough into the oil, cooking three or four at a time in each batch.

Step 8: Cook until golden brown, then flip carefully and cook an additional 2-3 minutes on the other side.

Fried Cornbread Recipe

This fried cornbread recipe is made with pantry staples in one bowl, then shallow pan-fried up crispy with a golden crust on the outside. Ready in about 20!

4.88 from 24 votes

Print Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

0 minutes mins

Total Time 25 minutes mins

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Author: Jocelyn Delk Adams

Course: Bread

Servings: 15 pieces

Equipment

• 2 Mixing Bowls
• 1 Cast Iron Skillet

Ingredients

• ▢ 1 ½ cup cornmeal
• ▢ ½ cup self-rising flour
• ▢ 1 ½ teaspoon baking powder
• ▢ 1 ½ teaspoon kosher salt
• ▢ 2 teaspoons granulated sugar
• ▢ 1 cup buttermilk
• ▢ 1 large egg
• ▢ ½ cup vegetable oil divided

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Instructions

• In a large bowl, combine the cornmeal, self-rising flour, baking powder, salt, and sugar and mix evenly with a fork.
• In a measuring cup, add buttermilk and egg and mix to combine. Pour wet mixture into bowl of the dry ingredients and mix until there are no more visible dry ingredients. This will look like a dough more than a batter.
• Add first ¼ cup vegetable oil to 10-inch skillet and heat over medium heat. Portion a heaping tablespoon of dough into the oil, cooking three or four at a time in each batch. Cook until golden brown, about 2-3 minutes, then flip carefully and cook an additional 2-3 minutes on the other side.
• Remove from oil and drain on a paper towel-lined plate, while cooking remaining cornbread. About halfway through the batches, you will need to add the remaining ¼ cup to the skillet to continue cooking.
• Once all cooked, serve immediately as an appetizer or side.

Notes

Storage: Once your cornbread cakes have cooled down, store them in an airtight container and add to the fridge. They’ll stay good for about 3 to 4 days. If you’ve got a bunch, layer them with parchment so they don’t stick.

To reheat, warm them up in a skillet over medium heat for a couple of minutes on each side or add to an air fryer to keep them crispy.

Freezer: Wrap them individually in plastic wrap and then put them in a freezer bag. They’ll keep well for about 2-3 months.

Nutrition

Calories: 157kcal | Carbohydrates: 16g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 297mg | Potassium: 81mg | Fiber: 2g | Sugar: 2g | Vitamin A: 42IU | Calcium: 45mg | Iron: 1mg

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Recipe Tips

1. Skillet Temp is Key: To get your fried cornbread extra crispy, you want the skillet hot enough to sizzle as the batter hits the pan, but not so hot that it smokes or burns the batter. Test it with a small drop of batter first so you don’t end up ruining a batch.
2. Keep them Small: When spooning your batter into the skillet, think silver dollar pancakes – that’s about the size you’re aiming for so they cook evenly without breaking when you flip.
3. Let the Batter Rest: A 10 minute rest allows the cornmeal to soak up liquids puffing them up a little so you get a moisture, tender inside.
4. Don’t Overcrowd the Skillet: Overcrowding won’t give you the crispy outside you want. Instead it kind of steams the cornbread.
5. Let Rest after Frying: Place it on a paper towel-lined plate. This will get rid of extra oil and helps the crispy edges and top stay crispy instead of oil soaked. A wire rack also works.

Serving Ideas

• Classic Southern Meal: Pair it with fried pork chops, collard greens, classic baked beans and some velveeta mac and cheese!
• For Brunch: Serve them up with bacon quiche, candied bacon, and some cheese grits.
• Southern Chili: A big bowl of meaty chili with a side of fried cornbread is comfort food heaven.
• Soups: These cornbread cakes are great for dipping into chicken and dumplings, beef stew, or a spicy gumbo.

Recipe help

More Cornbread Recipes

• Southern Cornbread Recipe
• The Ultimate Southern Hot Water Cornbread Recipe
• Honey Cornbread
• Pumpkin Cornbread
• Sweet Potato Cornbread
• Cornbread Salad

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